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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 30.4
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 285.3 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.3 g

View full nutritional breakdown of Cabbage Soup calories by ingredient
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Cabbage Soup

Submitted by: MACS706

Introduction

My mother used to make cabbage soup using Pork. I came up with this version to cut fat and calories, yet mimic the flavor of mom's (She use to add sour salt to her Pork version) .
This is something that I eat before meals.
Once in awhile I will add some pasta to it for a lunch.
If you like things on the tart side you will like it - if not then omit the sauerkraut and add Italian seasoned tomatoes intead of the plain.

This tastes better the next day and will freeze very well.
I used to take this for lunch when I worked outside the home.
My mother used to make cabbage soup using Pork. I came up with this version to cut fat and calories, yet mimic the flavor of mom's (She use to add sour salt to her Pork version) .
This is something that I eat before meals.
Once in awhile I will add some pasta to it for a lunch.
If you like things on the tart side you will like it - if not then omit the sauerkraut and add Italian seasoned tomatoes intead of the plain.

This tastes better the next day and will freeze very well.
I used to take this for lunch when I worked outside the home.

Number of Servings: 32

Ingredients

    Cabbage, fresh, 1 head, large (about 7" dia)
    *Tomatoes, red, ripe, canned, whole, no salt added, 3 cup
    1 can tomato soup
    Sauerkraut, 1 cup, undrained
    Onions, raw, 1 cup, chopped
    Garlic, 6 tsp
    *College Inn Chicken Broth - 99% Fat Free, 6 cup
    Water, tap, 1 cup (8 fl oz)
    *Extra Virgin Olive Oil, 1 tbsp

Directions

Heat oil in a large soup pot.. Add oinon and garlic and saute for about 5 minutes (while cutting cabbage)
Cut cabbage or shred. I like big pieces so I quarter my cabbage and then slice.
add cabbage to pot - cover and let steam for a bit.
Add the rest of the ingredients and bring to a boil.
Simmer for 2 hours or until cabbage is tender.
You can skip the tomato soup for less sodium and it will taste great - I have been adding it as I like the full body it brings to the soup.
Note:
I freeze this in individual containers and take eat as an appetizer or to curb my hunger.
This comes in handy when you have an event to go to. Have a bowl before you leave and it will help you say no to those fried appetizers that many have.
This will make about 4 qt. of soup or 16 -1cup servings.

Number of Servings: 32

Recipe submitted by SparkPeople user MACS706.






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Member Ratings For This Recipe

  • How do you think this would taste if added tomatoe juice, light? I like more of the tomatoe taste let me know what you think :) - 8/10/09

    Reply from MACS706 (8/10/09)
    Yes I have added tomato juice when preparing the recipe and like it that way also... Or add an extra can of tomato soup. Just be sure to add that to your nutrition info.
    enjoy!


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